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Veggie Burgers

But seriously, they're astounding!

Course Entrees

Ingredients

• ½ cup onion chopped
• 4 cloves garlic smashed
• 1⅓ cups carrots grated
• 1 cup yellow squash grated
• 1 cup zucchini grated
• 2 eggs beaten
• 2 tablespoons soy sauce
• 6 tablespoons soy butter
• ½ teaspoon salt
• ⅛ teaspoon pepper
• ½ cup Miceli's Colby Jack Cheese shredded
• 2 cups oats
• ½ cup flour divided
• 6 tablespoons oil divided
• 6 pretzel buns
• 6 leaves butter lettuce
• 1 red onion sliced
• 12 ounces white mushrooms peeled & sliced

Instructions

• Preheat your grill to 400℉, and oil the grates.
• Add the onion, garlic, carrots, squash, and zucchini to a skillet over medium heat.
• Let the mixture cook for about 4 minutes, and then let it cool for about 5 minutes.
• Combine the eggs, sauce, butter, salt, and pepper, and then add the cheese, oats, and onion mixture.
• Refrigerate it for about 1 hour, and then roll it into discs.
• Add ¼ cup of the flour to a parchment-lined baking sheet, and then add the discs.
• Divide the remaining flour between them, add them to the grill, and then let them cook for about 4 minutes.
• Turn them over, add 1 tablespoon of the oil, and then let them cook for about 4 more minutes.
• Turn them over, and then add 3 tablespoons of the oil.
• Divide them between the buns, and then add the lettuce and red onion.
• Add the mushrooms and remaining oil to a skillet over medium-high heat, let them cook for about 5 minutes, and then add them to the burgers.

Notes

Heavily oil the grates to avoid sticking. We keep the grill lid open while maintaining the heat!

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